If you prefer, you can bake the fruit along with the custard: arrange it in an even layer on the top and increase the baking time by 10 to 15 minutes. You can make puff pastry the day before and store overnight in the refrigerator. Or, use purchased puff pastry. To freeze the extra puff pastry: Place the wrapped pieces in individual plastic freezer bags and seal. Freeze for up to 3 months. When ready to use, thaw the puff pastry, still wrapped, overnight in the refrigerator.

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